Bombay meatballs

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2 to 3 servings

Bombay meatballs

Andreas Trauttmansdorff


  • 1/2 680-g box frozen meatballs
  • 1 red or green bell pepper , sliced
  • 1/2 onion , sliced
  • 2 tbsp vegetable oil
  • 1 tbsp curry powder
  • 1 tsp chili powder
  • 1 plum tomato , chopped
  • 1/4 cup yogurt , or sour cream


  • Preheat oven to 400F (200C). In a bowl, stir meatballs with pepper, onion, oil, and curry and chili powders. Spread out on a rimmed baking sheet. Bake in centre of preheated oven, stirring occasionally, until vegetables are tender-crisp, 12 to 15 minutes.
  • In a large bowl, stir tomato with yogurt. Stir in hot meatballs and vegetables. Great over rice.

Nutrition (per serving)

  • Calories
  • 459,
  • Protein
  • 20.7 g,
  • Carbohydrates
  • 13.7 g,
  • Fat
  • 36.9 g,
  • Fibre
  • 4 g,

Meatballs aren’t just the crowning glory on top of spaghetti anymore – they’re the main meal! Keep a box or two on hand for a real time saver on busy nights.

Puttanesca Spaghetti

Heat 700-mL jar tomato pasta sauce with 1/2 of 680-g box frozen meatballs. Stir in 10 pitted chopped olives, 4 chopped anchovies (optional) and 2 tbsp (30 mL) drained capers. Cover and simmer until meatballs are hot, 10 minutes. Toss with cooked spaghetti. Serves 4

Sassy Meatballs & Rice

In an oiled frying pan, brown 1/2 of 680-g box frozen meatballs. Stir in 28-oz (796-mL) can undrained diced tomatoes, 1 cup (250 mL) quick-cooking rice, 1 chopped zucchini, 1 chopped green pepper and 1/2 tsp (2 mL) each garlic powder, dried oregano and thyme leaves. Stir often until boiling, then reduce heat. Cover and simmer until rice is cooked, 10 to 15 minutes. Serves 4

Asian Meatball Soup

In a large saucepan, heat 10-oz (284-mL) can chicken broth with 1 can water, 1 tbsp (15 mL) matchstick-thin pieces of ginger, 1 sliced green onion and 1 sliced carrot. When boiling, add 1/4 of 680-g box frozen meatballs. Reduce heat, cover and simmer until meatballs are hot, 5 to 7 minutes. Serves 2

Sour Cream & Dill Meatballs

Following package directions, bake 1/2 of 680-g box frozen meatballs. In a large frying pan over low heat, stir 1/2 cup (125 mL) sour cream with 2 tsp (10 mL) horseradish (optional) and 1/2 tsp (2 mL) dried dillweed. When hot, stir in baked meatballs. Good over egg noodles. Serves 2

Spicy Mexican

In a large frying pan, heat 28-oz (796-mL) can drained diced tomatoes with 1/2 of 680-g box frozen meatballs, 2 tsp (10 mL) each chopped, pickled jalapeño peppers and dried oregano leaves, and 1 tsp (5 mL) ground cumin. Cook, uncovered and stirring often, until meatballs are hot, 10 to 12 minutes. Spoon over rice. Sprinkle with grated cheddar and chopped coriander. Serves 3